Rowan Jelly

[Dan Salter]

Just read a small article in this months BBC wildlife mag on making Rowan Jelly.

Obviously i would like to give this a go...but can anyone tell me what sort of taste/flavour to expect from jelly made from rowan berries and what food/meat would it be used with? im kind of thinking it will be like cranberry jelly?...
Also...when are the berries ready to harvest for this?

thanks

[Uncle_Filthster]

It is proper minging! Way too bitter to be used on its own in my opinion, however if you make it with crab apples too it is really nice and went well with the quality pork sausages I had it with.

[Dan Salter]

oh ok....good tip i shall take your advice ...
dont suppose you can tell me how to do it with the apples as the mag only shows how to boil the berries and sieve them?

[mrs fish]

Don't use them all, save some for the waxwings when they arrive

[Andy Warne]

Apparently you need to add crab apples to remove the bitter taste and also because they contain pectin to help the jelly set. Richard Mabey reckons the jelly has a "sharp, marmaldish flavour" that is perfect with game and lamb. Unfortunately he doesn't provide a recipe but says they are best picked in Ocotber before they have gone mushy.

[fleshb]

I dont know where richard maby gets the marmalade flavor from?
always seems to taste dry to me, although not an unpleasant taste .
try it with cold meats

[Uncle_Filthster]

I'm not sure where the recipe came from Dan as I never made the jelly. I think it might have been that Mabey book though or possibly the roger Phillips one, eitherway it was one of teh popular food for free type books

[Andy Warne]

A couple of recipes from the web:

Take about 3 pounds of Rowan berries and two pounds of juicy apples. Peel and core the apples, slice them and place them to simmer in 2 pints of water for 10 minutes, while you are washing and sorting the berries. Add the berries and simmer to a pulp. Use a potato masher to help this process if you like. Let the mixture cool a bit and then strain it through a jelly bag, leaving it to drip overnight.
Warm about 2 pounds of sugar and stir in the liquid mixture and heat to a simmer. I must admit to adding some pectin at this point as I have a problem with runny jams. You can do this and leave the apples out for a clear jelly. Add a knob of butter and stir to a rolling boil for a few minutes and put it into sterilised jars and seal. It is a most unusual taste but the thing that delights me most about this jelly is the fantastic colour.
http://www.simonthescribe.co.uk/ROWAN%20JELLY.html


Makes: 1.4 - 1.8kg (3 - 4lb)

900g (2lb) Rowan Berry
900g (2lb) Crab Apples
1.8lt (3 pints) Water
Sugar

Pick over the rowan berries, removing any stalks, wash if necessary, drying well.
Wash the whole crab apples, removing any bruised parts.
Place the fruit and just enough water to cover into a heavy bottomed saucepan.
Bring to the boil and simmer, covered for 20 - 25 minutes, until tender.
Strain through a jelly bag or muslin cloth, allow about 4 hours for this, do not squeeze as this will cause the jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 - 15 minutes.
Place the juice back into a heavy bottomed saucepan, add the sugar, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary, allow to cool slightly then pot.
http://thefoody.com/preserves/rowanjelly.html

[nightshade]

There are many types of rowan berry,make sure they are the none bitter ones

[Adam Cheeseman]

Originally Posted by Dan Salter

Just read a small article in this months BBC wildlife mag on making Rowan Jelly.

Obviously i would like to give this a go...but can anyone tell me what sort of taste/flavour to expect from jelly made from rowan berries and what food/meat would it be used with? im kind of thinking it will be like cranberry jelly?...
Also...when are the berries ready to harvest for this?

thanks

Hi Dan,

Made properly, it is to die for. It is best eaten with cheese. Much better than Cranberry.
I don't make it myself, but I put a friend onto it who makes all those jellies an things.

Cheers,

Adam